Mom’s Bread and Butter Pickles Recipe
If you know someone who loves bread and butter pickles, make them as a gift. They are wonderful!
These are the bread and butter pickles I always made for my mother because she loved them so much. They are easy to make, and they make wonderful gifts. Add some red bell pepper strips for festive color. There isn’t a lot of hands-on time, but the cucumber mixture needs 3 to 4 hours of time to stand with ice and salt.
They’re perfect for sandwiches, burgers, relish trays, and gifting. The recipe yields generous jars that keep beautifully for months, and you can add red bell pepper strips for extra color and a festive touch. I love them on a charcuterie board!
What You’ll Like About This Recipe
Classic flavor. Sweet, tangy, and lightly spiced with turmeric and mustard seeds.
Crisp results. The salt-and-ice soak helps keep the cucumbers firm.
Great for gifting. Homemade jars make thoughtful, nostalgic presents.
Reliable canning method. Clear, straightforward steps for safe water-bath processing.
Ingredient Notes
- Pickling cucumbers – Small, firm cucumbers hold their shape and stay crisp.
- Onions – Add sweetness and balance the brine; yellow onions work best.
- Pickling salt – Draws moisture from the cucumbers without clouding the brine.
- Granulated sugar – Creates the signature sweet flavor.
- Apple cider vinegar – Adds depth and warmth to the brine.
- White vinegar – Keeps the flavor bright and the color clear.
- Mustard seeds & celery seeds – Provide gentle spice notes.
- Turmeric – Gives the pickles their classic golden color.
Steps to Make Mom’s Bread and Butter Pickles
- Slice the cucumbers and onions and layer them with pickling salt and ice; let them rest for several hours.
- Sterilize jars and keep them hot while preparing the brine.
- Rinse the salted cucumber mixture thoroughly and drain well.
- Combine the sugar, vinegars, and spices in a pan and bring to a boil.
- Add the cucumbers and onions to the brine and return to a full boil.
- Pack the hot mixture into jars, leaving headspace, and seal according to canning guidelines.
- Process the jars in a boiling-water bath, then cool undisturbed for 24 hours.
- Label and store the jars, allowing time for flavors to develop.
Tips
- Use pickling cucumbers. Slicing cucumbers can soften during processing.
- Do not skip the salt-and-ice soak. It helps maintain a crisp texture.
- Keep jars hot. Prevents breakage when filling with boiling brine.
- Follow canning safety guidelines. Proper headspace and processing ensure safe storage.
Recipe Variations
- Add bell peppers. Red, yellow, or orange strips add color and a subtle sweetness.
- Spicy version. Add red pepper flakes or sliced jalapeños to the brine.
- Brown sugar blend. Replace part of the granulated sugar with brown sugar for deeper caramel notes.
- Mustard-forward pickles. Increase the mustard seeds or add a spoonful of prepared mustard for stronger flavor.
Serving Suggestions
- Serve alongside sandwiches, burgers, and barbecue.
- Add to relish trays or charcuterie boards for brightness and crunch.
- Pair with tuna, chicken salad, or deviled eggs.
- Chop some up for tartar sauce or quick relish.
How to Store
Room Temp: Store sealed jars in a cool, dark place for up to 1 year. Discard any jars with compromised seals.
Refrigerate: Once opened, keep the pickles refrigerated and use within 1 to 2 months for best texture.
Refresh: If the pickles taste slightly flat after long storage, a splash of cider vinegar just before serving can brighten the flavor.
Frequently Asked Questions
Mom’s Bread and Butter Pickles Recipe
Ingredients
- 6 lbs pickling cucumbers, washed
- 2 pounds onions, peeled, about 3 to 4 medium
- 1/2 cup pickling salt
- 4 cups granulated sugar
- 3 cups apple cider vinegar
- 1 1/2 cups white vinegar
- 2 1/2 tablespoons mustard seeds
- 1 1/2 teaspoons celery seeds
- 1 1/2 teaspoons ground turmeric
Instructions
- Wash the cucumbers and trim the tops and ends. Slice the cukes into rounds about 1/4-inch thick or a bit less.
- Quarter the onions and slice them about 1/4 inch thick.
- layer the cucumber slices and onions with the pickling salt in a large bowl. Cover with about 6 cups of ice cubes. Let the mixture stand for 3 to 4 hours.
- Meanwhile, put the jars in a large canner and cover them with water. Bring to a boil. Reduce heat to the lowest temperature to keep the jars hot until ready to fill them.
- Put the lids in a saucepan and bring them to a simmer. Keep them warm until you’re ready to seal the jars.
- Put the cucumber and onion mixture into a large colander (or two colanders) and rinse thoroughly under cold running water.
- combine the sugar, cider vinegar, white vinegar, mustard, celery seeds, and turmeric in a large stainless steel pan. Slowly bring the vinegar mixture to a full boil over medium heat, stirring frequently to dissolve the sugar. Stir in the cucumber mixture, increase the heat to medium-high, and return to a full boil.
- With tongs, remove a jar from the hot water in the canner and fill it with the cucumber mixture, leaving a 1/2-inch head space. With dampened paper towels, wipe the rims of the jar. Center a lid on a jar so the sealing compound is in contact with the rims. Screw the band down to fingertip tightness. Do not over-tighten. Repeat until all of the pickles are used.
- Put the filled jars in the canner If the water isn’t at least 1 inch above the tops of the jars, add more hot or simmering water. Make sure the jars do not touch each other. Cover the canner and bring to a full boil. Reduce the heat and keep the water at a gentle boil for 10 minutes. Turn off heat, remove the cover, and let stand for 5 minutes.
- With tongs, remove the jars from the water to a rack or heavy towel to cool.
- Do not tilt or disturb lids while they cool.
- After 24 hours, check the seals and remove the bands.
- Label and store in a cool, dry, dark place.
- For the best flavor, wait at least 2 weeks before opening the first jar.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
